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Rice And Onion Torta

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Ingredients
  Water 2 Cup (32 tbs)
  Long grain rice 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Onions 2 Large, chopped
  Eggs 5
  Grated parmesan cheese 1 1⁄2 Cup (24 tbs)
  Chopped fresh basil/2 teaspoons dried basil 3 Tablespoon
  Chopped fresh oregano/1/4 teaspoon dry 1 Teaspoon
  Minced fresh parsley 2 Tablespoon
Directions

1. Preheat oven to 350°. In a medium saucepan, bring water to a boil over high heat. Stir in rice, cover tightly, reduce heat to low, and simmer until rice is tender, about 20 minutes. Set aside.
2. In a large frying pan, melt butter in 1 tablespoon olive oil over medium heat. Cook onions, stirring, 4 to 6 minutes, or until soft but not brown.
3. In a large bowl, beat eggs lightly. Add cooked rice, onions, 1 cup Parmesan cheese, basil, oregano, and parsley. Stir to combine. Brush an 11 x 8-inch baking pan with remaining 1 tablespoon olive oil. Pour egg-onion mixture into pan and smooth evenly with a spatula. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 40 to 45 minutes, or until mixture is cooked through and set and lightly browned on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Baked
Dish: 
Sandwich
Interest: 
Everyday

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